By Mommy’s a Good Cooker
Coffee may not be one of my favorite things, but this coffeecake certainly is. It’s delicious, easy to put together, feeds a bunch, and looks like you really fussed. That’s everything I love about a dish!
This coffeecake has gone with me to reunions, funeral dinners, and Sunday brunches, and is equally comfortable as a breakfast dish or a dessert.
Another reason I really like this recipe is the versatility. Don’t like cherry? Simple. Make it apple. Or peach. Canned pie filling makes it easy to create a variety of flavors.
Here’s our recipe.
1 cup butter, softened
1-3/4 cup sugar
1/2 tsp. salt
1-1/2 tsp. baking powder
3 cups flour
1 tsp. vanilla
1 can of cherry pie filling
Cream sugar, eggs, vanilla and butter until fluffy. Whisk together flour, baking powder and salt, then add to the butter mixture. The dough will be quite stiff and sticky.
Spread 3/4 of the mixture in a greased jelly-roll pan (that’s a cookie sheet with sides on it). Because the dough is sticky, I find it easier to grease or butter my hands and spread the dough in the pan so it covers the bottom.
Spread the can of cherry pie filling, and then top with the remaining dough, dropping it by spoonfulls on top of the filling.
Bake at 350-degrees about 35 minutes, or until a toothpick comes out clean.
After the cake is cooled, drizzle with a simple powdered sugar icing. Just mix powdered sugar and 1/2 tsp. vanilla with just enough milk to make a light icing.
Cherry is definitely the prettiest version of this coffee cake, but try it with apple pie filling too. I use two cans of filling when making the apple version. Add a teaspoon of cinnamon to the dough. If you’d like, throw in a handful of raisins with the apples.